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Crunchy Bulgur Salad

Prep: 10 min             cook:15 min           serves:4


200g bulghar wheat

150g frozen podded edamame (soya) beans

2 Romano peppers, sliced into rounds, seeds removed

150g radishes, finely sliced

75g whole blanched almonds

small bunch mint, finely chopped

small bunch parsley, finely chopped

2 oranges

3 tbsp extra virgin olive oil


Cook the bulgur following pack instructions, then drain and tip into a large serving bowl to cool. 

Meanwhile, put the edamame beans in a small bowl, pour over boiling water, leave for 1 min, then drain.

Put in a serving bowl with the peppers, radishes, almonds, mint and parsley.

Peel one orange, carefully cut away the segments and add to the bowl. 

Squeeze the juice of the other into a jam jar with the oil. Season well and shake to emulsify. 

Pour over the salad, toss well and serve.


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